Cranberry Crab Cakes

Submitted by Outta Here

"These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen whole cranberries can be used. No need to thaw."

 

• Ready In: 1hr 40mins
• Ingredients: 10
• Yields: 12 cakes
• Serves: 6

ingredients

• 566.99 g fresh crabmeat, flaked
• 177.44 ml breadcrumbs
• 236.59 ml swiss cheese, shredded
• 59.14 ml plain nonfat yogurt
• 78.78 ml green onion, finely chopped
• 59.14 ml parsley, minced
• 29.58 ml fresh lemon juice
• 4.92 ml garlic, minced
• 118.29 ml fresh cranberries, finely chopped
• 1 egg, lightly beaten

directions

1. In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
2. Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.
3. Spray both sides with nonfat cooking spray.
4. Spread remaining bread crumbs on a sheet of waxed paper.
5. Coat each patty; refrigerate for 1 hour.
6. Preheat oven to 400°F.
7. Spray baking sheet with nonfat cooking spray.
8. Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
9. Serve hot with lemon wedges.

Reviews

[ellie_]

I picked this recipe to use up cranberries -- these are delicious and the combination of ingredients were wonderful and made a wonderful dinner accompanied with salad. We did cook them a bit longer than suggested, but for the first time I ever made crab cakes these were a very definite success. Thanks for sharing this keeper!

 

[Jacqueline in KY]

There were excellent, my father and I both enjoyed them and he doesn't usually like crab cakes. They have a little more fat in them that I prefer, couldn't take it, I am going from the nutrition values. But the amt. of protein out weighed the fat so for me it was a good choice. I will be making these again.

 

[The Flying Chef]

Excellent little crab cakes!!! I would never have thought of a combination like this, but they work really well and are delicious. The only thing I found that I had to do was to add one more egg, but mine were on the small side apart from that followed the recipe. I served ours over salad greens with a fresh fruit salsa and my own homemade cranberry remoulade. I can not wait to make this again when I have a family gathering, as we all love crab cakes and I know they will love these. The crab meat with the tart cranberries really is a wonderful blend. Thanks Mike for a really great recipe that I have saved into favourites.

 

[AKillian24]

Great take on a Crab Cake. I'm always looking for something to serve with champange, that this recipe is a great for the Holidays. I used Jarlsberg light swiss, and would probably use full fat next time as I think it would have added that last little 'depth' in flavor to hit perfection. The combonation of the green onion, cranberries and parmesan are amazing. I mixed up everything minus the egg a few hours ahead of time. Fantastic recipe. Mine did take a bit longer to bake... closer to 30 minutes, but well worth the wait.

 

[twissis]

We had our annual holiday dinner party last nite & I served these great crab cakes w/Recipe #137989 + my Recipe #225428 as part of a combo starter plate. To my surprise, crabmeat is not available here in Iceland so we always bring a supply of it back w/us from the U.S. I used grated Asiago cheese, dried & plumped cranberries + an extra egg to better bind the mixture since it seemed a little dry to me. My minor chgs worked extremely well as the cakes held together well during cooking & were both crispy & nicely browned on the outside + moist & full of flavor on the inside. I would never have guessed that the combo of crabmeat & cranberries could be so wonderful. I really loved them, my guests raved about them & they looked so pretty on the plate beside the green of the cucumber used in the crostini. I wish I had extra stars for your recipe, so thx for sharing this keeper & new favorite recipe w/us. :-)